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The Catch : Sea-to-Table Recipes, Stories & Secrets by Ben SargentBen Sargent, the host of Cooking Channel's hit prime time show Hook, Line & Dinner, shares his recipes and love of food, travel, adventure, and storytelling in this cookbook for seafood lovers and armchair travelers everywhere. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood and he catches most everything he eats. In his debut cookbook, he teaches home cooks how to make his seafood favorites, divided by species for saltwater and freshwater fish and seafood. Full-color photographs of finished food, travel, and adventure, all shot on location, will appear throughout the book. The Catch will be an inspiration for those who love to eat fish and seafood, whether they catch it themselves or buy it at a market or local grocery store.
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Fish : 54 Seafood Feasts by Cree LeFavourFish celebrates the versatility, healthfulness, and ease of preparation of fish and shellfish in more than 120 delicious recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, East and South Asian, and North African/Mediterranean. Each recipe is grouped into a set matching a main course of fish or shellfish with a complementary grain, pasta, salad, or vegetable. Fish encompasses all of the best techniques for cooking seafood perfectly, including grilling, roasting, salt-crusting, and wok-braising, and all dishes feature sustainable seafood. These exciting recipes make the most of one of the world's healthiest proteins, demystifying it and suggesting a year's worth of meals for cooks of all skill levels.
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Fish and Seafood : From Caviar to Grouper, Mussels, Salmon and Shrimp : From Filleting to Poaching and Portioning by Patrik JarosSaltwater fish, freshwater fish, and shellfish — all the culinary delights of the sea are represented in this richly illustrated cookbook. The special component of this book is that the varying methods of preparing the foods are emphasized. Various sophisticated methods of preparation are demonstrated. Detailed instructions are given for each individual step of the process, beginning with cleaning, scaling and filleting the fish through the preparation of lobster, crab, and squid. Recipes for fish broth and classics like lobster- or white-cream sauce round out this varied cookbook.
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Fish & Shellfish, Grilled & Smoked : 300 Foolproof Recipes for everything from Amberjack to Whitefish, plus really good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptous Sides by Karen Adler and Judith FertigBarbecue and grilling pros Karen Adler and Judith Fertig offer 300 varied recipes for grilling and smoking nearly every variety of fish and shellfish, from amberjack to whitefish. Recipes, which include apple cider-smoked trout with horseradish cream and fresh corn and smoked clam cakes with ancho chile sauce, are supplemented by information-packed tips and guidance, such as an overview of different oyster varieties in North America and guidelines for healthy grilling and smoking. Chapters on marinades, rubs, sauces, and side dishes help readers build sumptuous, complete meals.
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Fish Grilled & Smoked : 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker by John ManikowskiLearn the best recipe for walleye, the subtlest way to smoke tuna, and a foolproof method for grilling bluefish. Master chef and fisherman John Manikowski presents 150 flavorful recipes for grilling and smoking freshwater and saltwater fish. In addition to tickling your taste buds, Manikowski provides step-by-step instructions for building a smoker of your own — on the grill, a backyard fire pit, or even in the wild. Wrap that smallmouth bass in cornhusks, soak that yellow perch in grapefruit marinade, and bring your appetite.
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Fish Without a Doubt : the Cook's Essential Companion by Rick MoonenAn indispensable guide to cooking with fish introduces more than 250 simple and delicious recipes that encompass all the techniques of fish and seafood cookery for appetizers, soups and salads, pastas, and main courses, including updated renditions of such classics as Trout Almondine, innovative new dishes, quick weeknight meals, and centerpieces for special occasions.
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School Of Fish by Ben PollingerThe acclaimed executive chef of a Michelin-starred restaurant offers a guide that explains the best way to cook fish using a variety of techniques and provides 100 illustrated recipes—including Salmon Salad With Spinach, Dill, and Mustard Vinaigrette; Caribbean Fish Stew; and Thai-Style Bouillabaisse—in a book that includes a glossary and a guide to unusual ingredients.
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Seafood Basics : 86 Recipes Illustrated Step by Step by Abi FawcettCooking fish and seafood is not the place to make mistakes. Inferior taste, a waste of expensive ingredients and even contamination can be the consequence. Seafood Basics ensures the best results. Step-by-step photographs demonstrate how to prepare fish and seafood using chef's skills. Tutorials demonstrate basic techniques, such as filleting a cooked round fish and butterflying shrimp, and concise instructions remind cooks of the do's and don'ts of handling fish and seafood.
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Pikes Peak Library District P.O. Box 1579 Colorado Springs, Colorado 80901 (719) 531-6333http://ppld.org/ |
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